Imagine biting into a cookie so decadent, so gloriously rich, that it instantly transports you to a world of pure dessert bliss. These Dulce de Leche Cookies are not just another sweet treat – they're a culinary masterpiece that combines the perfect balance of buttery cookie and luscious caramel in every single bite. Whether you're a baking novice or a seasoned pro, this recipe will have your friends and family begging for more, wondering how you created such magic in your very own kitchen!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dulce de leche
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Scoop rounded tablespoons of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheets.
- Using the back of a teaspoon or your thumb, create a small well in the center of each cookie dough ball.
- Fill each well with approximately 1 teaspoon of dulce de leche, ensuring it doesn't overflow.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, the dulce de leche will set slightly, creating a delicious caramel-like center in each cookie.
Tips
- Ensure your butter is truly softened but not melted – room temperature is key for the perfect cookie texture.
- Don't overmix the dough! Mix just until the ingredients are combined to keep the cookies tender and soft.
- Use a small spoon or your thumb to create the well for the dulce de leche. A consistent depth ensures even baking.
- If the dulce de leche seems too runny, chill it briefly before filling the cookie wells to prevent overflow.
- Let the cookies cool completely on the wire rack to allow the caramel center to set properly.
- Store in an airtight container at room temperature for up to 5 days – if they last that long!
- For an extra touch of indulgence, drizzle some melted chocolate over the cooled cookies or sprinkle with a pinch of sea salt.
Nutrition Facts
Calories: 202kcal
Carbohydrates: 36g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 41mg
